Pumpkin Muffins

These muffins were super easy to whip together one morning for breakfast during the Giants game. I brought all the ingredients, pre mixed, over to my friend’s place, and within half an hour we had some yummy, fresh-baked muffins.

I saw this recipe on Muffintop and thought it sounded fabulous. I tweaked it slightly, as I often do, to decrease the amount of sugar. If you’re like me and already have cans upon cans of pumpkin puree lying around the house, these will be a welcome, and seasonal!, breakfast treat.

PUMPKIN MUFFINS – makes 12

1.5 cups AP flour

1 tsp baking powder

1 cup pumpkin puree

1/3 cup vegetable oil

2 large eggs

1 tsp pumpkin pie spice

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 tsp baking soda

1/2 tsp salt

cinnamon sugar for dusting the top

Preheat your oven to 350ºF, and line 12 muffin cups with papers. Get out 2 bowls, one larger and one medium sized.

In the smaller bowl, whisk together the flour, salt, baking powder, and baking soda.

In the larger bowl, whisk together all the rest of the ingredients – pumpkin, oil, eggs, pumpkin pie spice, and sugar – until they’re smooth.

Fold in your dry ingredients so they’re just combined with the wet.

Fill the muffin cups so there’s an even amount of batter in each, mine look just over half full, but don’t worry if they don’t look filled enough because these will rise during baking. Sprinkle the cinnamon sugar over the top of each.

Bake in the oven for about 25-28 minutes, or until the tops have puffed up and are golden brown, and a toothpick comes out clean. Let them cool in the tin for a minute before transferring to a rack to cool all the way.